D(+)-Saccharose, 1 kg
Molar mass (M) 342,30 g/mol
Melting point (mp) 170 °C
CAS No. 57-50-1
excl. VAT. | 1 kg per Pack Qty.
Art. No. 9286.1
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Carbohydrates or Saccharides make up 50 % of the dry biomass of the earth and are therefore the most frequent class of biomolecules. Besides at least two hydroxy groups, they also have an aldehyde or a ketone group and can be subdivided according to the number of monomeric components in mono-, di-, oligo and polysaccharides.
Whereas mono-, di- and oligosaccharides are soluble in water, taste sweet and are therefore called as sugar, polysaccharides are hardly, or not at all, soluble in water and have a neutral taste.
Carbohydrates, together with fats and proteins make up a large percentage of nutrition. In addition to their central role as an energy source, they are also an important structural component especially in plants (e.g. Cellulose). Ribose, a monosaccaride with five carbons (C5H10O5) is an essential element of coenzymes (such as ATP, FAD and NAD) and a structural component of RNA. Desoxyribose (a ribose derivative) is a structural component of DNA.
Disaccharides consist of two monosaccharide units. These are interlinked covalently via a glycocide bond. The most familiar representatives are saccharose, lactose and maltose.
|Appearance||fine white powder|
|Water (KF)||0.06 %|
|Reducing substances (invert sugar)||≤0.04 %|
|Melting point||185-187 °C|
|Grain size 80 % under 100 μm.|